Recipe: Brown Butter Mashed Potatoes

Brown butter mashed potatoes. Yes! Okay, I know I’ve made mashed potatoes a few different ways, yet they’re so comforting. These brown butter ones are rich with an extra layer of depth. I didn’t work the brown butter in to the whole batch, since I was afraid the colour might not be too appealing. As such, I stuck with the traditional recipe and added the brown butter on top. Okay, let’s get cooking!

Ingredients

• 2 pounds of yellow potatoes
• 4 tablespoons of salted butter
• 1/3 cup of soy milk
• salt and pepper to taste
• freshly chopped green onions
• 3 tablespoons of salted butter for browning

I didn’t rice my potatoes on this batch, yet I usually do – if you have one, get it out and get ready!

Okay, first up, wash and peel the potatoes then cut them all relatively the same size. I usually cut each potato into 8 pieces. Add to a large pot of salted water and bring to a boil, then gently boil for 15-20 minutes, until a knife easily slices the potato.

Drain and rinse – pat dry with a clean dish towel and pass a few pieces at a time through the ricer before it lands back in the clean pot.

Then, add the butter, milk and salt (pepper, too if you wish). Mix well and let sit in the warm pot while you make the brown butter.

Grab a cast iron pan and put it on the stove over low-medium heat. Drop in the 3 tablespoons of salted butter. Be sure you keep the butter moving. Once it’s melted, it’ll start to foam. Ensure it’s on medium heat as you don’t want it to burn. Keep moving it, about 5-7 minutes, until the milk solids at the bottom get toasty brown. Then, take off the heat and pour into a heatproof bowl to stop the butter from cooking.

Dish out the potatoes into a serving platter, top with the brown butter and chopped up green onions. Then, eat up!

Well, there you have it, brown butter mashed potatoes! Be sure to enjoy for Sunday night dinner or Thanksgiving!

Happy eating. See you again soon.